Craisin Mini Upside Down Puds - Gluten Free

Serves 4 - Gluten Free

INGREDIENTS

• spray oil
  
• 1 Tbsp butter
  
• 1 Tbsp brown sugar
  
• 1/2 cup craisins (dried cranberries)
  
• 2 eggs, beaten
  
• 1/4 cup Prenzel Butter Sunflower Oil
  
• ¼ cup water
  
• 1 cup wheat and gluten-free baking mix

METHOD

Preheat the oven to 180°C. Spray four small ramekins with oil.

Mix the butter and brown sugar together and place equally in the bottom of the ramekins. Add the craisins.

Mix the eggs, Prenzel Butter Flavoured Rice Bran Oil and water together in a bowl. Add the baking mix and combine well.

Pour this mixture over the fruit in the ramekins.

Bake for 15 minutes or until a skewer inserted in the centre comes out clean.

Excellent served with gluten-free vanilla sauce sweetened maple syrup drizzled in thin threads.